Carrot Soup

I woke up one morning and found everyone, including Nonna, in the allotment getting their hands dirty. It’s great being able to use produce fresh from your own land, although I can tell you that cleaning the carrots and dealing with all the things that comes with that is not quite so great. Needless to say, from the large batch of carrots, we had to ditch a bunch as the worms had got to them before we did. Goes to show the work required by farmers to provide us with the carrots we find on a daily basis in every supermarket. Nonetheless, I had a mission to use them in some recipes. 

First up, carrot soup! This is a nice and lazy one perfect on a wintery day! I kept this one simple for the family, and in all honesty, it tasted so much better the day after I made it. The flavour of the carrots comes through even more after a day but of course if you can’t wait that long then it’s also delicious to have on the day. This is also a perfect recipe if you’re catering for vegetarians and vegans, and the potatoes make it nice and creamy without needing to add the additional cream.

If you also like your soups strong on the garlic front, feel free to keep it in there for longer, but I warn you, it may overpower the other flavours. I also threw in the Thyme stalks and all and removed them before blending. You can remove the leaves from the stalks prior if you prefer.

Serves: 6


Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes


Ingredients

15g Butter (sub ghee or avocado oil if Whole30)

1/2 Red Onion, diced

2 Celery Sticks, thinly chopped

1 Large Clove Garlic, lightly crushed

6 Thyme Stalks

Handful Fresh Parsley, chopped

340g Carrots, roughly chopped

200g Potatoes, peeled & halved

1 Vegetable Stock Cube (ensure it is Whole30 compliant if required)

1 Litre Cold Water

1 Tsp Salt

1/2 Tsp Pepper


To serve: Croutons


Method

  1. Melt butter in a pan on a low heat. Once melted, add onions and celery and fry until softened – around 8 minutes.

  2. Add garlic, thyme and parsley and fry for another 20 seconds until fragrant.

  3. Add carrots and potatoes, stir to combine. Pour in the water and add in the crushed vegetable cube (this will help it dissolve).

  4. Bring to a boil and simmer for 25 minutes.

  5. After 5 minutes, remove the garlic and add salt and pepper.

  6. Once potatoes and carrots are tender, throw into a blender and blitz until smooth.

  7. Test for the seasoning and adjust if needed – you will also need to remove the thyme stalks if you hadn’t removed them earlier before serving.

Enjoy!

Never miss a recipe!

Subscribe to get recipes and more straight to your inbox!

© 2020 by The Rosemary Thymes. Cooked with a pinch of love from Italy & the UK 🇬🇧🇮🇹